Ingredients

Preparation 15 minutes, marinate 2 to 4 hours, cooking time 40 minutes

1/2 cup red wine
1/2 cup reduced-sodium soy sauce
2 tablespoons sugar
1 teaspoon garlic powder
1 1/2 pounds flank steak, butterflied
6 ounces fresh baby spinach leaves
4 scallions, coarsely chopped
1/8 teaspoon salt
2 1/2 cups grated peeled carrots (about 1 pound carrots)
12-ounce jar roasted red peppers, drained

Directions

In large, resealable plastic bag or container, combine red wine, soy sauce, sugar and garlic powder. Add steak. Turn to coat. Refrigerate at least 2 hours or up to 4 hours.

Meanwhile, rinse spinach and leave some water clinging to leaves. Place in large pot over medium heat. Cook, stirring often, just until wilted, about 1 minute. Transfer to plate. Let cool.

Preheat oven to 375 F.

Remove meat from marinade. Pat dry. Set marinade aside. Spread spinach in even layer over steak. Top with scallions. Sprinkle with salt. Layer carrots on top, then roasted peppers. Starting at one long side of steak, roll up meat tightly to enclose filling. Secure seam in several spots with toothpicks. Place roll, seam side down, in shallow baking pan. Brush top with marinade.

Roast 15 minutes. Spoon any juices in pan over top of meat. Roast 20 minutes longer for medium-rare or until desired doneness. Let meat stand 10 minutes.

Meanwhile, in small saucepan, boil remaining marinade just until it's thick enough to coat a spoon. Strain and set aside.

Cut meat diagonally into 1/4-inch-thick slices. Drizzle a little marinade over each plate. Top with steak slices. Makes 6 servings.

Nutrition information per serving: 229 cal., 21 g pro., 15 g carbo., 9 g fat (4 g saturated), 48 mg chol., 2 g fiber, 738 mg sodium.